This recipe was inspired by Sunset and it is amazing and easy! I love tofu and you can’t go wrong with a coconut curtsy sauce! Perfect for a weeknight meal.
1 pkg firm tofu, drained, cut into 1/2 inch pieces
1 TBSP vegetable oil
1/2 c thinly sliced shallot
1 can lite coconut milk
3 TBSP Thai red curry paste
2 tsp. lime zest
1 red bell pepper, thinly sliced
8 oz peeled butternut squash, cut into chuncks, steamed for 20 minutes until soft
3 heads baby bok choy, leaves separated
1 TBSP fish sauce
2 TBSP lime juice
Heat oil in a larger non-stick skillet over medium high heat. Cook tofu until crisp, remove to pan. Add shallots, cook until browned, add to tofu.
Reserve 1/4 c coconut milk and fish sauce and lime juice whisk together and set aside.
Pour remaining coconut milk into pan, add Curry Sauce and lime zest, stir to combine. Add bell pepper and squash, cook for the minutes. Add bok choy and cook until crisp tender about 3 minutes. Add reserved coconut milk mixture and stir to combine. Add tofu and shallots and cook for 3 minutes to warm through. Serve over rice